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Pavlova

A while back I promised my friend Maureen from orgasmic chef that I was going to make a Pavlova and dedicate it to her. She loves Pavlova and I kept telling her that Pavlova has been on my “must try” list forever. Well, it no longer is! and I have to say, I can’t blame Maureen for loving it so much!

Eating Pavlova is like eating clouds, only these clouds come with a crystal lining not a silver one! The outside of the Pavlova is crisp and crunchy while the inside is soft and marshmallow like. To perfectly compliment the meringue clouds, the topping is a combination of velvety cream and fruits. The fruit topping not only adds a beautiful color and makes for an elegant presentation but they also help balance the sweetness of the meringue and the richness of the cream.

If you have never made pavlova before, I strongly urge you to. It is really easy to make, very elegant and a true treat for the senses.

Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy.

Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers

Gently fold in vanilla extract, lemon juice, and cornstarch.

If you are worried about the meringue sticking to the parchment, sprinkle the parchment with a little corn starch

Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.

Place the pavlova into the oven, immediately lower the heat to 150 C

Bake for 1 hour.When it’s ready it should look crisp around the edges and on the sides and be dry on top

Turn the oven off at the end of the cooking time and open the door slightly then leave the meringue in it until it completely cools this will prevent the meringue from cracking

In a small bowl, beat heavy cream until stiff peaks form; set aside.

Remove the paper, and place meringue on a flat serving plate.

Fill the center of the meringue with whipped cream, and top with fruit slices and drizzle with strawberry syrup

What a beautiful sentiment, I know Maureen will be very touched. Your pavlova is exceptional. So pretty with the sliced strawberries and slivers of mint and that drizzle of coulis; I’m not much of a sweet eater but I would gladly dig into a generous slice. Speaking of slice, how does it cut? Just wondering if the individual presentation is as elegant as the whole? Hope you have a beautiful weekend Sawsan, it’s finally looking a little more like spring here, just wish the temperatures would cooperate!

I’m extremely tempted to make a pavlova after reading your post Sawsan. Beautiful photos! The strawberry syrup looks amazing. I’ve never made one as for years all I’ve ever heard was that my mother-in-law’s pavlova was the ‘best ever’. She had an unofficial ‘best pavlova’ competition amongst her friends in the 1970s and won it. A hard act to follow!

For the love………….a dessert my Mother made often when I was a child! We lived on a ranch and always had plentiful eggs and fresh milk and cream. Oh Sawson, you have brought back beautiful memories………why haven’t I made this??!!?? You have inspired me to make this. Thank you so much…………again!

Very impressive for your first time pavlova. My family always makes two huge pavlovas as part of our traditional Australian lunch both with different fruit toppings on them, usually a mixed berry topping and my personal favorite of mango, banana and passionfruit.

Just have to be smiling on this Saturday afternoon in eastern Australia looking at your beautiful pavlova, which naturally is somewhat of a national dish for us! You have made an absolute classic: thank you for the compliment. I have to admit to adding the pulp of a few kiwifruit to the strawberries usually: good to look at, good to taste 🙂 !

isn’t the Pavlova just one of the best desserts.. I love how light it is.. tried it for the first time.. a couple of weeks back.. absolutely loved it.. it just disappears in your mouth.. I now want to try individual pavs.. that should be fun!!

Beautiful Pavlova ! I bet Maureen is just tickled pink and I love how the strawberry sauce is just dripping off the sides. You have such pretty plates Sawson! I have never made this dessert yet either maybe I will give it a go…

salam aleyki sawsan..
i’ve tried two of your recipes; labneh and pita bread.. they were very successful.. when i need to a recipe from the arabic cousine, firstly i serach in your web site.. and a few minutes ago i searched felafel recipe but could not find. what do you think about posting a felafel recipe. this is a request from one of your followers :)) i know this comment is not related by the recipe but, i could not know where to write. if i did sth wrong i ask your forgiveness. by the way pavlova seems so yummy.. loves from turkey:))

New Zealand is the land of pavlovas and everyone here knows how to make them. Except me. My sister makes a great pavlova so I have never had to. They do make an impressive dessert for guests and yours is beautiful.

It could be a number of things, you need to beat your eggs really well. Unitl you get stiff peaks. The second thing could be that you are adding the sugar too quickly. One tablespoon at a time and even that tablespoon is added slowly. It could also be that your oven cools cool very quickly when you turn it off, causing the meringue to shatter. Instead of turning it off, try turning it down in stages

Boy, this brings back memories… it’s been years since I had a pavlova. Absolutely love the things, especially when the meringue is done to perfection so it’s all lovely and chewy in the middle. Gorgeous pav’ Sawsan. I haven’t had a lot of success with meringues before… you’re inspiring me to get practising again!

This looks so perfect– I’m impressed! I think meringues are kind of intimidating, but they look so fancy and taste so delicious, this post has gone a long way in convincing me it may be worth the effort… 🙂